A Cucumber the Size of a Boxcar

This morning's sunrise over the was amazing.  The perfectly still water reflected the sun and -- at that point -- not threatening clouds. An hour later we had wind, waves, and a fair amount of rain just under an inch in 45 minutes. We were fortunate to have missed the high winds and hail that have caused damage around us during much of this week. Near the airport hail the size of ping-pong balls with very jagged edges fell the other evening. Two night's ago strong winds toppled 15 power poles outside Sheffield. We've been lucky with these late summer storms.

Ok, not really the size of a regular train box car
but it would fill the flat car on an HO model railroad.

The garden continues to do well.  The tomatoes are slowing down. The pole beans are still producing. I planted a couple of rows of bush beans last week. They're up and my fingers crossed that I might get some beans before freeze takes the garden.  But I might need to rig up some frost shields. 

Then there are the sneaky cucumbers.  I should have known better than to rely on my eyes to find the ones just right to pick. I should have remembered my grandfather's practice of shaking the trellised vines to find the cucumbers hiding among the leaves. I hadn't and so the other day here was this beauty. Now I usually try to follow my mother-in-law's practice of only using the nice, skinny, and thin skinned cucumbers for Bread & Butter Pickles.  But then I remembered the philosophy behind my niece's  food cart in Madison, WI -- The Ugly Apple -- which also fits with my father's family-famous celebration of his Scottish heritage.  In short -- Use everything to its best advantage.  Now we could have just eaten this monster. Instead, I peeled half the thick skin off in lengthwise stripes. Then cut it in half and scooped out the seeds. Finally sliced it like its handsomer cousins for the pickles below.

Once the jars were filled you couldn't tell that some of the pickles weren't "State Fair Perfect."  They sure tasted great.

Classic Bread & Butter Pickles
Recipe below is adapted from the 1960s edition of the
Better Homes and Gardens Cookbook
So many pages were torn out by helpful two year olds that I've
lost the copyright page. But I didn't lose the recipe!

Classic Bread & Butter Pickles 

4 quarts sliced cucumbers
1-3 cups sliced sweet peppers -- I like the small red ones
1/3 cup pickling salt
about 3 cups small ice cubes or crushed ice
5 cups white sugar
3 cups white vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seeds

Go to the USDA website to read about safe canning practices if you don't already know how to safely put food up in jars. https://nchfp.uga.edu/publications/publications_usda.html

To Make the Pickles:
Slice the cucumbers into thin rounds. Cut the peppers into small pieces, or rings. Mix with salt and ice and set aside in a cool place for at least 3 hours. Drain the mixture.

Combine the sugar, vinegar, and spices in a large kettle. Bring to a boil, stirring frequently until the sugar is completely dissolved.  Add the well-drained cucumbers and bring to a boil. Fill the jars with the sliced vegetables and top with extra liquid if needed.  Process according the USDA guidelines.

Makes about 8 pints.

NOTE: If you only have a few extra cucumbers you can make a smaller batch and store in sterilized jars without processing in the refrigerator for a couple of months.


Copyright 2018 Rae Katherine Eighmey. All rights reserved 

And the Tomatoes are Here!

Oh YUM!  Our six tomato plants have come into their own.  I'm rather pleased with the varieties we planted this year. Some came early, some are best for putting up, and some-- the Brandywine and Purple Cherokee are perfect for BLTs, or just plain eating out of hand while they are still warm and extra juicy from the afternoon sun.

We have cucumbers, beans, summer squash, and some chard and beets coming as well. So all in all, between the garden and the Clear Lake Farmer's Market held at the Surf parking lot every Saturday morning we'll be in good shape come October with packages of vegetables in the freezer and jars of pickles and my favorite tomato chili sauce relish on the shelf.

This Tomato Chili Sauce adds a fabulous spicy accent to all kinds of dishes.
Mix it into ground beef for a superior meatloaf.
Combine with honey for a great chicken bbq glaze.
Or just use to top a tasty hot dog. 

1860s Tomato Chili Sauce 

2 quarts ripe tomatoes
1 large onion
6 small green peppers
1 cup sugar
2 1/2 cups vinegar, white or cider
2 teaspoons salt
1 teaspoon EACH ground allspice, ground cloves, cinnamon, ginger, mace, and nutmeg

Peel and seed the tomatoes, peel and chop the onion, seed the peppers. Use a food processor, blender, or food grinder to chop the vegetables into very small pieces, about 1/4 of an inch. Do not over process. You want recognizable pieces, not mush. Combine the vegetables with the remaining ingredients in a large pot. Bring to a boil, reduce heat, and simmer until the onions look transparent and the mixture has thickened. Stir frequently as it has a tendency to scorch as it nears the end of the cooking time. Put into hot sterilized canning jars and store in the refrigerator for up to 3 months. Or you may process following USDA guidelines.



Copyright 2018  Rae Katherine Eighmey. All rights reserved.